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    Home » Main Course Recipes » Chicken and Poultry Recipes

    Published: Sep 30, 2011 · Modified: Jun 11, 2024 by Renée · This post may contain affiliate links · 2 Comments

    Chicken Zucchini Parmesan

    Chicken Zucchini Parmesan is a breaded and stacked chicken breast and zucchini round that is topped with 3 different kinds of cheese, and a tomato slice. That's Amore!

    *Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

    Having had an abundance of zucchini from our garden this summer, I started dreaming up different ways to use them.  I came up with this recipe one evening and it immediately became a favorite.

    CHICKEN ZUCCHINI PARMESAN     {PRINT THIS RECIPE}


    4 boneless, skinless chicken breasts (seasoned lightly with salt and pepper on both sides)
    1 medium/large zucchini or 2 smaller ones
    3 cups panko crumbs
    3 cups all-purpose flour
    3 eggs
    3 tablespoons water
    2 tablespoons garlic powder
    2 tablespoons minced onion
    2 teaspoons dried basil
    2 teaspoons dried oregano
    Salt and Pepper
    1 large tomato, sliced into ¼" slices
    8 slices of Swiss cheese
    2 large cans of diced tomatoes
    11/2 cup shredded Parmesan cheese
    1 cup mozzarella cheese, shredded
    Canola oil for frying

    -Set up your breading station using 3 separate, low-sided dishes.
    -In the first one, add the flour and garlic powder. Stir to combine.
    -In the second one, add your eggs, slightly beaten with the water
    -In the third one, add your panko crumbs and ½ cup of the Parmesan cheese, basil, oregano, and minced onion.
    -Slice your zucchini into approximately ¼" slices.
    -Starting with the flour mixture, drop in the zucchini rounds and coat with flour on both sides. Pat off excess. (not shown)
    -Transfer your floured discs to the egg mixture and coat with egg on both sides.

    -Lastly, add your floured and egged (is this a word?) rounds to the panko crumbs and gently press the crumbs onto both sides of the zucchini.
    -Transfer your completed discs to a baking sheet and follow the previous steps with the additional zucchini discs.  Set aside.  *Note - If you can't tell, I made an abundance of zucchini discs. Much more than what I needed for this particular recipe.  They're wonderful on their own too!!!
    -With your chicken breasts, follow the exact same steps you did with your eggplant. Flour, egg, panko (not shown)
    -Add approximately 2-3 tablespoons of the oil to the bottom of your skillet and heat to medium/high.
    -When the oil is shimmering, gently add your chicken breasts to the oil and fry on each side until they are golden brown.  *Note - You are not cooking the chicken through here, you're just getting crunch and color.
    - Meanwhile, prepare a baking dish by adding some cooking spray and a small amount of crushed tomatoes to the bottom of the dish.
    -Transfer your browned chicken to the baking dish and set it aside while you prepare your zucchini.
    -Gently place your zucchini slices in the oil (adding more if needed) and follow the same procedure you did with the chicken being sure to watch them carefully so they don't burn.
    -When your zucchini slices are golden brown, remove them from the oil and place them on paper towels to drain.
    -Preheat your oven to 350 degrees and start assembling your chicken.
    -Place 2 slices of cheese on top of each chicken breast and top with 1 tomato slice.
    -Salt and pepper your tomato slices and top each with a sprinkling of Parmesan cheese.
    -Top each tomato slice with 1 or 2 fried zucchini discs and then top with additional Parmesan and mozzarella cheese.
    -Add the remainder of the canned tomatoes evenly over the breasts, and top each with the remaining mozzarella cheese.
    -Bake in your preheated oven for 25-30 minutes until the chicken is cooked through and the cheese is nicely browned and bubbly.
     
     

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    Chicken Zucchini Parmesan Recipe
     
     
     
     
     
     
    Sadly, I don't have any final "beauty shots" of this completed dish because we were too anxious to sit down at the table and dig in!  

    Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

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    1. Gingered Whisk says

      August 01, 2012 at 12:00 pm

      Hi Renee!! I chose this awesome dish as my SRC pick this month! WOW! What an amazing meal, we love love love loved this!!! It was so delicious, we could not stop eating it! 🙂

      Reply
    2. The Vanilla Bean Baker says

      October 01, 2011 at 2:08 pm

      I can imagine how good this smelled while frying and baking. No wonder you couldn't wait to sit down and eat it. This is a great recipe!

      Reply

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    Renee of Kudos Kitchen by Renee holding a cast iron skillet cornbread.

    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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